Spinach Tart with Goat Cheese
Mix the flour and 1/2 teaspoon salt, then distribute the butter in small pieces over top. Knead together with the egg yolks to a smooth dough, shape into a ball, wrap in plastic wrap and put in the refrigerator to chill for 2 hours.
In the meantime, rinse the spinach and cook dripping wet in a saucepan over medium heat while stirring. Express the spinach. Stir in the crème fraîche, bring to a boil and season with salt and pepper. Allow to cool to room temperature.
Preheat the oven to 200°C (approximately 400°F) convection. Roll out the dough round on a floured surface. Place the dough on a baking sheet lined with parchment paper, leaving a 3 cm (approximately 1 inch) edge. Spread the contents of the pan on the dough base, cover with the goat cheese and top with the pine nuts. Bake in the preheated oven for about 25 minutes and serve warm.